Genovese Pesto Recipe
January 22, 2009
Genovese pesto
Genovese pesto on trofie
When I was in Italy, I think I had pesto on everything I ate. From pizza to gnocchi to trofie and focaccia. I just love the stuff. I was introduced to pesto young, and loved it from the start. I would have never imagined making delicious pesto from scratch. Well, since then I am a firm believer in making everything from scratch, and I have fun doing it, too. This is delicious and easy to make. Little prep time is involved and in the end you toss everything into the food processor and you’re done. Make your own pesto gnocchi, pesto pizza, or pesto focaccia. Delicious.
Ingredients
- 1/2 cup freshly grated Parmesan
- 2 cups fresh basil leaves (packed)
- 1/4 cup toasted pine nuts
- 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 2 garlic cloves
Trofie pasta
Trofie is the beloved trademark pasta of the Liguria region in Italy. It was the first place I tried trofie, drizzled with pesto at a cafe on the Mediterranean coast. Needless to say, it brings back great memories for me. Tightly twisted and chewy, this form of pasta is commonly served with Genovese pesto or a bolognese sauce. Outside of Italy, trofie can be hard to find, but you might be able to find it at a specialty store like Whole Foods. Gnocchi is another popular pasta to pair with pesto, and is easy to find.
Directions
- In a food processor, pulse all ingredients together into a paste consistency
- Store up to two weeks in a sealed container in a refrigerator
